Recipe: Tasty Potato Dumplings adapted from The Settlement Cookbook 1965

Potato Dumplings adapted from The Settlement Cookbook 1965. Amazing side dish that goes well with many dishes, for example spinach sauce recipe. German potato dumplings can be made with both cooked potatoes and half-raw grated potatoes. The results will vary in consistency.

Drain, then peel the hot potatoes and puree with a potato ricer. (Don't use a food processor or the potatoes will become sticky). Chapters are divided based on type of dumpling: Chinese Instead of a heavy mayonnaise-drenched salad, the shredded potatoes are lightly coated in a They are cooked until just tender, but still have a bit of crispness. In a large bowl, shred potatoes. You can have Potato Dumplings adapted from The Settlement Cookbook 1965 using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Potato Dumplings adapted from The Settlement Cookbook 1965

1. It's 3 1/2 cup of boiled, riced (or pureed in food processor) potatoes.
2. It's 2 of eggs.
3. It's 1 1/2 tsp of salt.
4. It's 2 cup of flour.
5. It's to taste of ground nutmeg.
6. It's of OPTIONAL - sweet pitted plums or pureed apricots.
7. You need of TOPPINGS - Sugar, cinnamon, melted butter.

Otherwise, a hand grater is all you need. Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut. Mashed potatoes are combined with flour and egg and shaped into dumplings with a single crouton tucked in the center.

Potato Dumplings adapted from The Settlement Cookbook 1965 instructions

1. Cool the pureed potatoes..
2. Add the eggs, salt, flour and nutmeg..
3. Mix and knead lightly until smooth..
4. Try boiling 1 dumpling and if it falls apart, add more flour to the rest..
5. Shape into 1 long thick roll; cut in small pieces, and roll each piece into a dumpling..
6. Cook in rapidly boiling, salted water until they rise to the top, then simmer a few minutes longer until cooked through to the center..
7. Drain and pour browned butter over them..
8. OPTIONAL - when dough is smooth part into flat, round cakes, about 2 1/2 inches in diameter. In each, place a sweet pitted plum or pitted apricots. Fold dough over and roll into a round dumpling. Cook tightly covered, in boiling, salted water for 10 minutes. Test for doneness. Drain. Serve with sugar, cinnamon and melted butter..

The self rising flour is very important. I didn't peel the potatoes which gave the dumplings a less smooth texture which we like. Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb. Kartupelu Pelmeni or Latvina potato dumplings are stuffed with bacon and onion and then fried. I spotted this recipe in a Latvian cookbook I have.